Tag Archives: pork sausages

Sausage and Apple Casserole

Yet more comfort food here!

Apples and good pork sausages are a match made in heaven! I tend to use nice fat pork sausages, I get 10 to a kilo and sweet red eating apples as that’s what tends to be in the fruit bowl.

Serves 4-6.

Ingredients

20mls oil

2 red onions, finely sliced

1 kg pork sausages

4 sweet apples, peeled, cored and cut into wedges

500mls chicken stock

3 teaspoons Dijon mustard

Method

Preheat the oven to 200 degrees Centigrade.

In a large oven proof pan, heat the oil over a medium heat and cook the sausages for 5 minutes until the skins have some colour.

Remove the sausages, set aside, add the onion to the pan and cook until soft, around 10 minutes.

Set the onions aside with the sausages and add the apple to the pan, fry over a high heat until they have coloured a little.

Return the onion to the pan, stir through the apples, top with the sausages.

Spread the mustard over each sausage.

Pour the stock into the pan, cover and bake for 30 minutes.

Uncover the pan and return to the oven, bake for a further 25-30 minutes until the sausages are golden.

Baked Sausages With Veggies

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Some nights, time or ingredients are limited and in order to get meat and three veg on the table I need to take some shortcuts! Tonight was one of those nights.

What was supposed to be gluten free toad in the hole, quickly morphed into sausages and veggies to save on dishes and make sure the boys did eat some vegetables on a busy night.

The better your sausages the less likely you are to need any gravy, I serve this with some hot English mustard.

Serves 6.

Ingredients

12 large fat, gluten free, pork sausages, around 1kg

12 rashers of streaky bacon

a little olive oil

2 red onions sliced

4-6 large carrots, peeled and roughly chopped into large chunks

750-1000g tiny baby potatoes

1-2 large heads of broccoli, florets and a little stalk

pepper

Method

Preheat the oven to 200 degrees Centigrade.

In a large roasting tin, lay out the onion slices, carrot chunks and potatoes.

Wrap each sausage with a bacon rasher and place on top of the vegetables.

Drizzle with a little olive oil. Season with pepper.

Pop the roasting tin into the oven and bake for 45 minutes.

Turn the sausages and return to the oven for 15 minutes.

Now, place the broccoli on top, tucking it into the other ingredients a little and bake for 15 minutes.

Easy Toad In The Hole

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This is one of the most popular dinner dishes in our house, sausages, bacon and Yorkshire pudding batter, it all screams comfort food!

Gluten free too!

Serves 6.

Ingredients

12 thick gluten free pork sausages, around 1 kg

12 slices streaky bacon

2 red onions, halved and sliced

Olive oil to drizzle

150g gluten free plain flour

2 eggs

250mls milk

100mls water

salt

Method

Preheat the oven to 210 degrees centigrade.

Line a heavy based roasting tin with baking parchment.

Wrap each sausage with a slice of bacon and lay in the roasting tin.

Once all of the sausages have been wrapped, sprinkle over the onions and a little drizzle of oil.

Slide the roasting tin into the oven and bake for 15 minutes.

While the sausages cook, make the batter.

In a large bowl, weigh out the flour, make a well in the centre and then crack the eggs in.

Slowly whisk the eggs allowing them to gently draw in the flour, as they thicken, whisk in the milk and water until all of the flour is incorporated and you have a smooth batter. Season well.

Remove the sausages from the oven and pour the batter around each sausage until it is all used up.

Return the pan to the oven and bake for 40-50 minutes until the batter has risen and is golden.